10 Deliciously Dependable Wine And Cheese Pairings

Speaking candidly, most red wines will work well with a sharp cheddar, but we recommend cabernet here because it’s dry (but not TOO dry) and earthy (but not TOO earthy). Generally, the sharper the cheddar, the drier you should get.

Mozzarella may be known for its buttery taste and soft, flexible texture, but it's most memorable for its inclusion in Italian dishes. Accordingly, Chianti is what you wanna go with here: It's the traditional table wine of Tuscany, Italy.

Speaking of earthy, what do you do with a cheese that’s known for its earthy taste? You pair it with red burgundy, whose thing is terroir. You may — well, probably will — ask "'Terroir'? What is that?" Well, it's what comes from the combination of location, soil, and climate on the grape that makes the red burgundy's taste so unique.

Muenster is the kind of cheese that you might refer to most easily as “Mellow Yellow,” if it were yellower, of course. This cheese pairs well with Riesling’s generally light, sweet, and refreshing taste. (Just make sure that the Riesling you buy isn’t one of the drier varieties, because they’re out there too.)

Fresh and tangy tasting goat cheese — better known as "chèvre" — is best paired with champagne for those two same reasons. Just don’t let us catch you substituting sparkling wine for champagne (unless you’re having one of those days).

Let’s stay on refreshing for a moment. Brie, another popular, highly spreadable and creamy cheese, lends itself nicely to a pinot grigio. You’ll find that its fruity (and duh, refreshing) taste will complement each bite of Brie fantastically.

Camembert, like Brie, is soft and creamy, but its smell is more pungent and, likewise, its taste is slightly more sour. Because of this, Camembert pairs with merlot. The latter brings out the sourness of the cheese, and the former brings out the underlying sweetness of the wine.

Gouda’s buttery, slightly sweet taste matches up pleasantly with pinot noir’s dry bite and its hints of strawberry, raspberry, blackberry, and/or cherry.

With a higher alcohol content than most other types of wine and its accompanying bolder, richer, and sweeter flavors, you need a heavy, pungent cheese to balance it all out. Naturally, this calls for bleu.

Not only does this combo sound great together, but with Asiago’s somewhat nutty and definitely sharp taste, you won’t find a better partner than a glass (or bottle) of prosecco. The prosecco’s sharp, crisp taste will bring out that nuttiness perfectly.

When you have a cheese like Swiss with such a distinctive, strong taste, you want to pair it with a wine that has its own distinct thing going on, but nothing that will overpower the Swiss’ flavor. Again, enter pinot noir. It’s the ideal balance between dry and subtly fruity.